This dish was inspired by one I ate at Ima a few years ago – owner Yael Shochat had made it for a magazine feature we were shooting. Yael had roasted cauliflower and served it with a tahini dressing – a simple dish where the nutty dressing was the perfect foil for the smoky/sulfuric vegetable. My version has, from memory, a sharper hit of lemon and garlic because I’ve gone lighter on the tahini – something I am wont to do as I do find tahini quite a pungent ingredient and use it sparingly accordingly. The mint in this dish adds the perfect refreshing note. I served this tonight with richly spiced braised chicken thighs and turmeric rice, with which it married nicely, but I can see that it would be even more brilliant with chargrilled steak or lamb, or hapuka steaks, even. Here’s the rough method and amounts to match a 3/4 head of cauliflower:
Cut 3/4 cauliflower head into small florets – use the stalk, too. Toss in a roasting tray with a couple of Tbsps oil (I used grapeseed), 2 tsp ground cumin, 2 tsp ground sumac, 1 tsp sea salt, 1 tsp black pepper. Roast in an oven preheated to 200 degrees for about 30 minutes until starting to brown round edges. Meanwhile make dressing by combining 2 Tbsp tahini, 2 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, salt and pepper. Toast 1/4 cup almond flakes and finely slice a handful mint leaves. Toss everything together and serve, lukewarm is nicest.